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Asian Red Cabbage and Walnut Salad

Asian Red Cabbage and Walnut Salad

Asian Red Cabbage and Walnut Salad

Mound the slaw in a bowl or on a platter. It looks nice if you press it into a bowl then reverse it onto a platter.

Ingredients

  • ¼cup fresh lime juice
  • 1tablespoon seasoned rice vinegar
  • 1tablespoon agave syrup
  • 1tablespoon fish sauce
  • Salt to taste (optional; fish sauce is salty)
  • 3tablespoons grapeseed oil
  • 2tablespoons walnut oil
  • 1tablespoon dark sesame oil
  • 8cups finely shredded red cabbage (1 medium cabbage, quartered, cored and finely sliced)
  • ½cup slivered cilantro leaves with top parts of stems (lay bunch down and cut across the bunch)
  • 1cup julienned radishes
  • 1 to 2tablespoons minced fresh ginger, to taste
  • 1cup lightly toasted walnut halves

Preparation

  1. In a small bowl whisk together lime juice, rice vinegar, agave syrup, fish sauce, salt (if using) and oils.
  2. In a large bowl, combine red cabbage, cilantro, radishes, ginger and 1/3 cup of the nuts. Toss together, add dressing and toss together again. Refrigerate until ready to serve, and toss again before serving.
  3. Mound the slaw in a bowl or on a platter. It looks nice if you press it into a bowl then reverse it onto a platter. Top with remaining toasted nuts just before serving.

Tip

  • You can substitute pecans for the walnuts.

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